Ingredients:
2 Tbsp unsweetened cocoa powder or normal cacao powder
1/2 cup unsweetened shredded coconut
1 cup rolled oats (gluten-free for people who eat GF)
1/3 cup salted natural peanut butter, crunchy or creamy (or sub almond butter)
1/2 tsp pure vanilla extract
1 pinch sea salt
2 Tbsp crushed salted roasted peanuts or shredded coconut ( its optional // for topping)
1/2 cup coconut sugar (or sub cane sugar)
2 Tbsp unsweetened almond milk (or other non-dairy milk)
3 Tbsp coconut oil (use refined for a less intense flavor of coconut // or sub vegan butter)
Instructions:
start by Lining a baking sheet with wax paper or parchment .
Add coconut sugar, almond milk, cocoa powder, and coconut oil to a medium saucepan and bring it to a low boil over medium heat, While stirring frequently.
Once it starts bubbling, Boil it for 1 minute. Then remove it from the heat and add peanut butter, oats, shredded coconut, vanilla and salt and stir to combine + fully incorporate all ingredients.
Drop heaping Tablespoon amounts of the batter onto the prepared baking sheet and sprinkle with crushed peanuts and/or additional flaked coconut ( its optional).
Let it sit at room temperature until its cooled and hardened – about 25 to 30 minutes.
Keep the leftovers covered at room temperature or in the refrigerator for up to 3 days, though it tastes best when fresh.
